sour cream pastry

Having the young ones over for dinner last week I decided it was time to look into my cookbooks and cook something that I had not attempted.  About time really.  I settled on my version of a timbale in a sour cream pastry.  Okay.  It wasn't a timbale but a chicken and mushroom pie in sour cream pastry.  Things change from the original thought to the final placing on a plate and that is what I love about food and cooking, the way ingredients take on a life of their own and develop into what they think they should be served as.


The main thing here is the pastry that I am so excited about.  I think this pastry recipe is the one that Rosemary Nott gave my then husband back in the early 1980s.  It always worked and Rosie said it was exceptionally easy.  I remember eating terrines, baked ham and other wonderful things wrapped and cooked in this pastry.  Using the recipe that I have WAS very easy and the end result was very good to eat.  Thank you, Rosie, if this is your recipe and if it isn't, what the hell, it is good anyway, though I do like to think that it is yours as there are wonderful memories around eating something made with this.

SOUR CREAM PASTRY

200 grams	butter
370 grams	plain flour
300 mils	sour cream
1 teaspoon	vinegar
pinch	salt

melt butter and set aside to cool

put flour into mixing bowl

add sour cream, mixing slowly

while mixing, add vinegar, salt and melted butter

cover with plastic wrap

place in fridge until very cold

if needed quickly, dough can be placed in freezer to cool

dough must be very cold to work with       

this dough should be rolled out fairly thick

very good around terrines, ham and like things